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Tripe, Creole style (Mondongo a la Criolla) from The Book of Latin American Cooking: 500 Superb Recipes from All the Latin American Cuisines--From the Northern Border of Mexico to the Southernmost Tip of Chile by Elisabeth Lambert Ortiz
- tomato paste
- long grain rice
- beef stock
- red peppers
- Parmesan cheese
- honeycomb tripe
- bay leaves
- dried lima beans
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